Combine the cream and milk in a microwavable mixing bowl. Heat the mixture in the microwave for 45 seconds, remove from the microwave and stir through sugar, mixing until the sugar has dissolved. Allow the mixture to cool, reaching body temperature or just slightly warm. Add the yeast and mix through. Allow the yeast to foaming and bubble on the surface of the milky cream mixture. Add the flour and salt and mix through, using an electric mixer works well with the bread, alternatively bring the mixture together using a wooden spoon then turn out onto a floured surface and knead the bread for 10 minutes, forming an extremely smooth ball of dough. The dough should spring back when gently pressed with your finger. Add the dough to clean bowl and cover with a tea towel or plastic wrap, allow it to rise until doubled in size, this could take over an hour depending on the warmth of the room. Knock back the dough before placing in a bread tin which has been greased with butter or non-stick kitchen spray. Allow the bread to rise for second time, again leaving it until doubled in size. Beat the egg with the extra milk and brush over the bread before placing the bread in an oven preheated to 180C, allow the bread to bake for about 30 minutes or until the bread is golden on the top and the bread has a hollow sound when tapped on the top. Allow the breadth cool slightly before removing from the tin and cooling further. The bread can be sliced when just warm but be careful not to slice when too hot, this will tear the bread. Cut into thick slices and serve with a generous layer of softened butter and any other topping of your liking.